Description
Samoas Cookies are a decadent homemade treat inspired by the popular Girl Scout cookie. Featuring a buttery shortbread base topped with toasted sweetened coconut mixed with caramel, and finished with a luscious drizzle and dip of semisweet chocolate, these cookies combine rich textures and flavors for an irresistible dessert.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Coconut Caramel Topping
- 1½ cups shredded sweetened coconut
- 15 soft caramel candies (or 1 cup caramel bits)
- 2 tablespoons heavy cream
Chocolate Coating
- 1¼ cups semisweet or dark chocolate chips
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the Dough: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which aids in a tender cookie texture. Then mix in the all-purpose flour, baking powder, and salt until the mixture becomes crumbly.
- Form the Dough: Add the milk and vanilla extract to the crumbly mixture and mix until a soft dough forms. Roll out the dough on a floured surface to about ¼ inch thickness.
- Cut the Cookies: Use a round cookie cutter to cut out circles from the dough, then use a smaller cutter to remove the centers, creating donut-shaped cookies. Place these on the lined baking sheet.
- Bake: Bake the cookies for 10 to 12 minutes until the edges are lightly golden. Remove from oven and allow the cookies to cool completely on a wire rack.
- Toast Coconut: While the cookies cool, toast the shredded sweetened coconut in a dry skillet over medium heat. Stir frequently until the coconut turns golden and fragrant, then set aside to cool.
- Make Caramel Coconut Mixture: In a microwave-safe bowl, melt the caramel candies with the heavy cream in 30-second intervals, stirring between each until smooth. Stir the toasted coconut into the melted caramel until well combined.
- Assemble Topping: Spread a layer of the caramel and coconut mixture evenly on top of each cooled cookie.
- Melt Chocolate: Melt the chocolate chips either in the microwave in short bursts or over a double boiler until smooth and glossy.
- Coat and Decorate Cookies: Dip the bottoms of each caramel-topped cookie into the melted chocolate, then place them on parchment paper. Drizzle any remaining chocolate over the tops of the cookies for decoration.
- Set Chocolate: Allow the chocolate to set at room temperature or chill the cookies briefly in the refrigerator until the chocolate hardens completely, then serve.
Notes
- For a quicker version, substitute the homemade shortbread with store-bought shortbread cookies.
- These cookies store well in an airtight container in the refrigerator for up to one week, preserving freshness and texture.
